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Red Curry Thai Salmon

You have time to make this Red Curry Thai Salmon during the week as long as you plan ahead. Fresh cilantro, ginger & lemongrass makes the sauce.
Course dinner
Cuisine One Pot Meal, Seafood, Thai food
Keyword gluten free, one pot meal, salmon,, seafood
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Author Feed Your Soul Too

Equipment

  • Dutch Oven

Ingredients

  • 2 Lbs Salmon
  • 1 Tbsp Olive oil
  • 1/4 Whole Red onion diced
  • 1 Stalk Lemongrass diced
  • 1 1/2 Inches Fresh ginger minced
  • 1 Pint Mushrooms sliced
  • 1 Tbsp Thai Red Curry Paste
  • 1 Can Coconut milk
  • 1/4 Cup Fresh cilantro rough chop

Instructions

  • Begin by heating the oil in a Dutch oven. Once hot, add the lemongrass and red onion. Cook for 4 - 5 minutes to soften. Next, add the garlic and cook for 1 minute. Add the mushrooms and cook until the water if fully cooked out. Now, add the curry paste and cook for 1 - 2 minutes. Add the coconut milk and simmer for 3 minutes stirring well. Finish the sauce by adding in the cilantro.
    Place the salmon in the sauce (heat should be medium). Simmer for approximately 15 minutes.
    Serve over rice. Squeeze lime on the fish for serving if you have it. Enjoy!